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Catching Elephant is a theme by Andy Taylor
VEGAN…..Picatta-Style Cauliflower Steaks
I MADE THIS MYSELF AND IT’S INCREDIBLE AND EASY :-)))
Picatta-style cauliflower can be served with pasta, rice, or polenta, and a green vegetable such as broccoli rabe, spinach, or Tuscan kale sauteed with white beans and garlic.
Ingredients:
1 head cauliflower, cored
Olive oil, for cooking
Salt and freshly ground black pepper
2 shallots, finely minced
1 cup sliced mushrooms (optional)
1/3 cup dry white wine
3 tablespoons fresh lemon juice
1 to 2 tablespoons capers
4 paper-thin slices lemon
1/4 cup minced fresh parsley
2 teaspoons chilled vegan butter, optionalPreparation:
1. Preheat the oven to 425 degrees F. 2. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.
3. Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one) and season with salt and pepper to taste.
4. Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through.
5. While the cauliflower is roasting, make the sauce.
6. Heat 2 teaspoons of oil in a skillet over medium heat. Add the shallot and sauté for 3 minutes, then stir in the mushrooms, if using, and cook 2 minutes longer.
7. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly.
8. Just before serving, add the parsley and lemon slices, then stir in the vegan butter, if using, stirring to melt it into the sauce.
9. To serve, arrange the cauliflower on plates and spoon the hot sauce on top. Serve hot.Serves 4
NOTE. To read more about origin of recipe please click on photo
Must make this.
Rusty’s Aloo Gobhi
I wanted to post the recipe I use for aloo gobhi. In case you don’t know, this is the Indian dish I make with potato and cauliflower. The last time I made it For People (TM) was the night Obama was elected. I made Aloo Gobhi For The Masses and it was a rousing success. It’s not just vegetarian, but vegan, and also really cheap to make, provided you already have the spices at hand, so someone should find it useful.
Here we go:
Ingredients (for 4; scale up for larger gatherings)
1 lb potatoes
2 tbsp vegetable oil
1 tsp cumin seeds
1 green chili, chopped (as finely as you can; if you want it more spicy add more)
1 lb cauliflower (break into florets)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp chili powder (don’t use Mexican chili powder, as it’s too bitter)
1/2 tsp ground turmeric (doesn’t do much flavor-wise, just adds color)
1/2 tsp salt
Garnish w/chopped fresh cilantro.
1. Peel and wash the potatoes, then cut them into ~1” cubes. Boil for ~10 minutes depending on your stove. If you want your potatoes in chunk form, rather than nearly mashed, take them off the heat as soon as they soften. Drain then set aside.
2. In a wok or frying pan, heat the oil over a medium heat. Fry the cumin seeds until the oil starts to bubble.
3. Add the chopped chili pepper then fry for another minute. Frying time doesn’t seem to matter much, just make sure the seeds don’t burn.
4. Add the cauliflower and stir-fry for about 5 minutes.
5. Add the potatoes and the spices (including salt) and stir-fry for another 7-10 minutes. Again, the time is flexible, just make sure everything is cooked through. The cauliflower will still be crunchy.
6. Sprinkle the cilantro over the dish and serve hot.
TA-DA!!
EDITORS NOTE: I found it tasty to add a touch of curry powder and a touch of tomato paste.
